1. In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 minutes until softened but not coloured.
2. Stir in the garlic and cook for 1 minute more, then tip in the celeriac and potato.
3. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to boil, then simmer for around 30 minutes until the vegetables are completely soft.
4. Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning - the strength of the oil will vary so it's better to start with less oil and add a little at a time.
5. To serve, reheat the soup until piping hot, then ladle into bowls and top with hazelnuts, some black pepper and an extra drizzle of truffle oil.
CREDIT: BBC Good Food (November 2017)
Prep time: 20 Minutes
Cook time: 45 Minutes
1 tbsp olive oil
Small bunch of thyme
2 bay leaves
1 onion (chopped)
1 fat garlic glove (chopped)
1 celeriac approx 1kg (peeled and chopped)
1 potato approx 200g (chopped)
1L veg stock (Marigold is vegan)
100ml soya cream
50g blanched hazelnuts
1 tbsp truffle oil